DETAILED NOTES ON CHINESE FOOD

Toasted peanuts were being punchy to your taste, built all the more aromatic by pungent raw garlic and herbaceous cilantro, spicy by purple chili flakes and finely julienned ginger, and picked up by a rather earthy black vinegar that reminded me of fine Balsamico. These nibbles had been really addictive and we couldn’t quit serving ourselves of i